Last year at this time I was thinking about my new year's resolution...what changes in my life did I want to make...and while I didn't decide to actually give anything up or vow to be a better person or anything...I did, however, resolve to make a conscious effort to make my own bread. I haven't been very consistent, I'll admit it, and after our big move up to Edinburgh I have been spending every second of my free time exploring.
David's been really proactive the last few weekends, waking up early getting the dough going and I'll admit it, I've been slightly jealous of the loaves and buns he's produced. I wish I had baked more bread over the last year, I wish I had been brave enough to experiment.
This week David's been so busy studying for his exams that he "allowed" me to make the bread! I seized my chance and attempted a raisin cinnamon sugar bread.
I can't remember where I originally found the recipe, it is scribbled down in my recipe book as "White Loaf with variations", that's all the info I have..that and the instructions for making the dough using the dough hook on my KitchenAid.
It is a basic recipe...500g strong white flour, pinch of salt, 1/2 tsp sugar, 1 tsp yeast and 300ml warm water. Before adding the water I added 1/2 cup of raisins and upped the sugar to 1 Tbsp.
The KitchenAid was a no-go today (sob) since David studies in the kitchen and he has deemed it too noisy...weep. And so, I overcame my kneading by hand phobia and got on the with job...and BOY was it satisfying. The kneading was slightly exhausting but it was so so so enjoyable. I have been converted!
After the first rise (and the second kneading session) I rolled the dough out to a rectangle about 1inch thick, sprinkled with cinnamon and sugar and then folded the bread in thirds into a loaf shape and left to rest in the tin. Before popping it in the oven (200 degrees, 30-35 mins) I brushed it with milk and sprinkled again with sugar and cinnamon.
It tastes great...not sweet at all...but I think that next time I would just add the cinnamon at the beginning with a bit of extra sugar.